Corn veloute

Melt the butter on medium, drop the heat, add all the flour at once and mix to a paste.

Cook the roux about two minutes on low heat, then take it off and let it cool down completely.

Warm the milk with cloves, garlic and a little salt. Flavour the milk or the bechamel will be tasteless.

As soon as the milk starts to simmer and steam, turn it off.

Pour roughly half the milk through a sieve onto the cooled roux, whisking to pick up every bit of paste, then add the rest. Do this with the heat off.

Back on medium heat, bring the milk and roux to the boil, whisking from time to time so it does not stick. Two minutes maximum once it bubbles, and it should coat a spoon thinly.

Off the heat, stir in the corn, keeping a few tablespoons back for decoration.

Blend with an immersion blender.

Pass the whole thing through a sieve, pressing with a spoon, and discard the pulp and skins.

Warm again on medium, loosen with 50 to 100 ml of cream, or milk.

Finish with one or two tablespoons of cream and salt to counterbalance the sweetness of the corn.

Serve hot in a plate with the reserved corn kernels on top.